=> 1 kg chicken cubes, boneless
=> Salt to taste
=> 200 gm desi ghee
=> 300 gm white butter
=> 1 tsp cumin seeds
=> 1 Tbsp red chilli powder
=> 1 Tbsp red chilli, crushed
=> 1 tsp dry ginger powder
=> 1 tsp fennel seeds
=> 1 Tbsp kasoori methi
=> 1 Tbsp green chilli paste
=> 2 Tbsp ginger, chopped
=> 1 Tbsp garlic, chopped
=> 300 gm brown onion
=> 5 medium-sized tomatoes
=> 200 gm cashewnuts
=> 1/2 cup coconut cream or coconut milk
=> 200 gm coconut, desiccated
=> Grill the chicken cubes rubbed with salt.
=> Put desi ghee and white butter, and saute all the spices well along with green chilli paste, ginger, garlic, brown onion, tomatoes and cashewnuts.
=> Then put the grilled chicken and steam for 20 mins.
=> Add coconut cream or milk and cook for 10 minutes.
=> Then add desiccated coconut, mix and it is done.
-> 500 gm chicken
-> 75 ml oil
-> 150 gm onions
-> 100 gm tomatoes
-> 2 gm cinnamon sticks
-> 2 gm cloves
-> 2 gm cardamoms
-> 5 gm cumin
-> 2 gm curry leaves
-> 10 gm turmeric powder
-> 25 gm coriander leaves
-> 100 gm onions
-> 50 gm ginger
-> 50 gm garlic
-> 50 gm fennel seeds
-> 20 gm cumin seeds
-> 25 gm peppercorns
-> 10 gm red chillies
-> 100 gm coconut
-> Grind the ingredients for the paste.
-> Clean and cut the chicken into 16 pieces. Marinate the chicken with the paste.
-> Chop the tomatoes, coriander leaves and the onions.
-> Add the tomatoes and saute for 5 minutes.
-> Add the marinated chicken and turmeric powder. Saute for 10 minutes, sprinkling water at intervals.
-> Add enough salt, cover with a lid and cook until done. Add more chilli or pepper if required.
-> Serve garnished with coriander leaves.
=> 1 kg chicken
For the marination:
=> 1/4 tsp turmeric powder
=> 1/4 tsp chilli powder
=> 1/4 tsp coriander powder
=> 1 tsp vinegar / lemon juice
=> 1″ piece ginger
=> 5 garlic cloves
=> 3-5 green chillies
=> Salt, to taste
=> 3 medium onions
=> 1 large tomato (blanch it, remove skin & make puree)
=> 2 green chillies, slit
=> 3 sprigs curry leaves
=> 1/4 tsp garam masala powder
=> 1/4 tsp pepper powder
=> Juice of 1 lemon
=> Clean and cut the chicken into medium sized pieces.
=> Make a paste of all the ingredients under marination.
=> Marinate the chicken pieces with this paste and keep aside for an hour.
=> Cut onions into very thin slices & fry in hot oil. Drain them & keep aside.
=> Add the tomato paste to this and saute for 1 minute.
=> Now add the prepared chicken & roast until it is dry.
=> Make sure that all the chicken pieces are well coated with the tomato paste.
=> Sprinkle garam masala & pepper powder & mix well.
=> Add lemon juice and mix well. Check for salt. Add a little if needed.
=> Now add the fried onions and mix well.
=> Tasty Kerala Chicken roast is ready.
=> 24 lettuce leaves-crisped
=> 1/2 cup cream
=> 1 tsp salt
=> 1/2 tsp black peppercorns-ground (pissi kali mirch)
=> 1 tsp garlic-chopped fine
=> 1/2 cup cheese-grated
=> 2 eggs – boiled and diced small
=> 1/2 cup bread croutons (cubed and fried bread)
=> Mix together, the cream, salt, kali mirch, garlic and cheese.
=> Break up the crisped lettuce, add the croutons and eggs, mix in the cream mixture and serve immediately.
-> 4 boneless skinless chicken breasts (5 oz each)
-> 3 tablespoons La Choy® Original Stir Fry Sauce-Marinade, divided
-> 2 pkgs (3 oz each) chicken ramen noodle soup
-> 1 cup fresh snow peas, trimmed, cut in half
-> 1 cup matchstick carrots (from 10-oz pkg) or thinly sliced baby carrots
-> 1/2 cup chopped green onions, white and green parts
-> 1/2 cup low fat sesame-ginger dressing
-> Spray cold grate of outdoor grill with grilling spray. Preheat grill to medium heat according to manufacturer’s directions. Brush chicken with 2 tablespoons stir fry sauce. Grill 10 minutes or until no longer pink in centers (165°F), turning over after 5 minutes. Brush top side of chicken with remaining 1 tablespoon stir fry sauce after turning.
-> Meanwhile, bring 4 cups water to a boil in 2-quart saucepan. Break each block of noodles in quarters; add noodles and seasoning packets to saucepan. Cook 3 minutes; drain. Toss noodles with snow peas, carrots and onions in large bowl. Add dressing; toss lightly.
-> Divide noodle mixture evenly between serving plates. Cut each breast crosswise into 1/2-inch slices. Place 1 sliced breast on top of each salad.
=> 1 tablespoon Pure Wesson® Canola Oil
=> 1-1/4 pounds boneless skinless chicken breasts, cut into bite-size pieces
=> 1/4 teaspoon salt
=> 1/4 teaspoon ground black pepper
=> 3/4 cup thinly sliced yellow onion
=> 2 tablespoons finely chopped garlic
=> 1 can (8 oz each) Hunt’s® Tomato Sauce
=> 3/4 cup water
=> 3 tablespoons mole paste
=> 1 tablespoon Swiss Miss® Milk Chocolate Hot Cocoa Mix
=> 1/4 teaspoon ground cinnamon
=> Heat oil in large skillet over medium-high heat. Meanwhile, sprinkle chicken with salt and pepper. Add chicken, onion and garlic to skillet; cook 5 minutes or until chicken is no longer pink, stirring occasionally.
=> Stir in tomato sauce, water, mole paste, hot cocoa mix and cinnamon. Reduce heat; simmer 10 minutes or until sauce thickens.
8 skinless chicken thighs
1 1/2 teaspoons olive oil
1 yellow onion, thinly sliced
2 red peppers, thinly sliced
2 garlic cloves, minced
1 (28 ounce) can peeled tomatoes
2/3 cup dry white wine
1 teaspoon dried oregano or 1 large fresh oregano sprig, chopped
1 (14 1/2 ounce) can cannellini beans, drained and rinsed
salt and pepper
4 sprigs oregano (optional)
1 Heat the oil in a non-stick skillet until hot, not smoking. Saute the chicken in the oil until brown. Remove chicken beginning the pan and set aside. Add the onions and pepper to the pan and roast 3 to 5 minutes awaiting soft but not browned. Add minced garlic.
2 Carefully drain tomatoes reserve liquid in a cup or bowl. Squash the tomatoes into a thick paste – more concerned than tomato sauce but not as thick as tomato paste.
3 Add chicken, tomatoes, wine and oregano to the onions and pepper. Simmer 30 minutes, until chicken is cooked through. If the pan become dry, add a little of the reserved tomato liquid. Do so sparingly.
4 Add cannelloni beans to the pan, and simmer another 5 minutes until hot.
5 Garnish with sprigs of oregano (optional).
=> 250g cherry tomatoes, halved
=> 120g piece flat pancetta, coarsely chopped
=> 2 tablespoons oregano leaves
=> 8 cloves garlic
=> 1 tablespoon olive oil
=> 2 x 200g chicken breast fillets, trimmed
=> ½ cup (80g) black olives
=> cracked black pepper
=> basil leaves and finely grated parmesan, to serve
1. Preheat oven to 200°C (400°F).
2.Place the tomato, pancetta, oregano, garlic and oil in a baking dish and toss to combine.
3.Bake for 25 minutes.
4.Add the chicken and olives to the dish and sprinkle with pepper.
5.Bake for 20 minutes or until the chicken is tender.
6.Place on serving plates, top with basil and sprinkle with parmesan.
-> 24 frozen Banquet Chicken Breast Nuggets
-> 1 pkg (16 oz each) frozen bell pepper and onion strips
-> 3/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
-> 1 tablespoon La Choy Lite Soy Sauce
-> 1/4 cup sliced green onions
-> 2 cups hot cooked long-grain white rice
-> Prepare chicken nuggets according to package directions; set aside. Meanwhile, spray large skillet or wok with cooking spray; heat over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until hot, stirring occasionally.
-> Add stir fry sauce and soy sauce; cook 2 to 3 minutes more or until mixture is thickened slightly.
-> Add chicken nuggets and green onions to vegetable mixture; stir gently. Serve over rice.
=> 1 pkg (14 oz each) frozen Southwest mixed vegetables (corn, black beans, red peppers)
=> 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
=> 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
=> 1 can (12.5 oz each) chunk chicken breast, undrained
=> 2 cups water
=> 1/2 teaspoon ground cumin
=> Spray large saucepan with cooking spray; heat over medium-high heat. Add frozen vegetables; cook 3 minutes or until thawed.
=> Stir in undrained tomatoes, soup, chicken, water and cumin; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or until hot.